Ethiopian Sidamo Coffee Beans 90+ Chelbessa Brewing Parameters Flavor Profile Description

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Introduction

Those who regularly drink pour-over coffee must be familiar with Ethiopian coffee, particularly the coffee from the Sidamo region, which is beloved by many. When mentioning coffee beans from the Sidamo region, the most famous is undoubtedly the Guji coffee bean, but the Dima coffee bean is also a favorite among coffee enthusiasts. In this article, FrontStreet Coffee will discuss Dima, the flagship bean from the 90+ green bean company, known as "the cream of the crop among the elite."

Where is the Sidamo Coffee Region?

The Sidamo region is located in southern Ethiopia, extending eastward to the Arsi and Bale administrative districts and westward to the Gamogofa administrative district. Sidamo coffee is cultivated at altitudes between 1400m-2000m. Agriculture is the main industry here, with major coffee growing areas located around the Great Rift Valley. Sidamo has developed rapidly in recent years and has become an important coffee export hub.

Sidamo's coffee flavors are incredibly diverse. Different soil types, microclimates, and countless native coffee varieties have resulted in distinct differences and characteristics in the coffee produced by each town. Most coffee in the Sidamo region is processed using the natural method. FrontStreet Coffee believes that the natural processing method gives Sidamo region coffee beans rich fruit aromas and smooth mouthfeel.

What is the 90+ Green Bean Company?

All green beans from Ninety Plus come from original Ethiopian varieties, including the Gesha grown in Panamanian estates, which was transplanted from Ethiopian Heirloom varieties. Processing is Ninety Plus's specialty – they separate these coffees by variety, microclimate, and harvest timing, tasting each one individually. They design specific processing methods for each flavor profile to achieve particular taste characteristics, much like how major fashion designers meticulously research and invest tremendous effort to create works of art that approach craftsmanship. Natural products undergo numerous refinements and improvements before reaching their most beautiful form, only then are the contents presented to everyone.

What is Dima Coffee Bean?

Name Origin: Drima Zede (Dima, the name of this Sidamo coffee bean from FrontStreet Coffee) means "Best Approach" in the local language. According to information provided by the original producer, this Yirgacheffe is a specialized product line developed through 90+ years of experience. Natural processing methods are ancient and it's difficult to achieve pure flavors, but Drima Zede, with 90+ technical support, uses only hand-selected fully ripe coffee cherries, employs high-shelf natural drying, and requires constant stirring during the drying process to ensure uniformity. FrontStreet Coffee cupped the Dima coffee beans from the pre-2020 harvest season and found them to have full, smooth mouthfeel with prominent nectarine and berry flavors, balanced acidity and sweetness, and when cooled, they reveal more tropical fruit flavors.

Have Dima Coffee Beans Changed Flavor? Because the Variety Changed~

In 2013, 90+ created the Dima product in Ethiopia, enhancing the flavors of Ethiopian native varieties through deeper fermentation. In 2020, the 90+ team also applied this processing method to the Caturra variety from the Panama region, replacing the original Sidamo to recreate this Dima. Therefore, the variety of the 90+ Dima from the 2020 new harvest season is no longer the native variety but Caturra, commonly found in Panama. FrontStreet Coffee cupped the Dima coffee beans from the 2020 harvest season and found reduced berry-like flavors, plum-like acidity, smooth mouthfeel, with a finish of mango and nectarine.

How to Roast Dima Coffee Beans?

Preheat the roaster to 200°C, set the air damper to 3, heat to 160, keep the air damper unchanged, return temperature at 1'32", when the roaster temperature reaches 140, adjust the air damper to 4; at this point, the bean surface turns yellow, grassy aroma completely disappears, entering the dehydration stage. When the roaster temperature reaches 168°C, adjust the heat to 140 degrees, keep the air damper unchanged;

At 8'56", ugly wrinkles and black spots appear on the bean surface, the toast aroma clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9'14", first crack begins, reduce heat to 110, adjust air damper to 5, develop for 1'45" after first crack, and drop at 196 degrees.

How to Brew Dima Coffee Beans?

Filter: V60#01

Water Temperature: 90°C

Coffee Amount: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Medium-fine grind (75% pass-through rate on China standard #20 sieve)

FrontStreet Coffee's Brewing Method: Three-stage extraction. Use 30g of water for bloom for 30 seconds, pour with small water flow in circles to 125g for stage separation, when the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from bloom) Total extraction time is 1'59".

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473